This yogurt condiment is served with Southern Indian Chicken Curry with Mustard Seeds.
- Yield: Makes about 2 cups
Photography: Krause, Johansen
Source: Martha Stewart Living, January 2005
- 1 cucumber, peeled, halved lengthwise, and seeded
- 1 cup plain whole-milk yogurt (8 ounces), whisked until smooth
- 1/2 teaspoon coarse salt
- Chili powder, for sprinkling
Grate enough cucumber on the large holes of a box grater to measure 1/2 cup. Transfer to a clean kitchen towel, and squeeze out as much liquid as possible.
Stir together cucumber, yogurt, and salt in a small bowl. Stir before using, and sprinkle with chili powder.